Cold Peanut Chicken Rolls Cold Peanut Chicken Rolls

Cold Peanut Chicken Rolls | Food styling by Christopher St.Onge | prop styling by Madeleine Johari Image by: Ronald Tsang

These rolls are a great choice for nights when you crave something light yet satisfying. For a twist, we’ve swapped out traditional rice noodles for protein-dense quinoa. 

  • Prep time 35 minutes
  • Total time 35 minutes
  • Portion size 6 servings


Peanut Dipping Sauce:


Peanut Dipping Sauce: In bowl, stir together peanut butter, soy sauce, brown sugar, vinegar, chili sauce and 2 tbsp water until creamy. Remove one-third of the sauce to separate bowl; set aside.

Scrape remaining sauce into serving bowl; top with green onions (if using) and sesame seeds. (Make-ahead: Omit sesame seeds. Refrigerate in airtight container for up to 2 days. Stir in sesame seeds just before serving.)

Rolls: Fill 9-inch pie plate with hot water. Soak each rice paper wrapper in water until soft, 5 to 10 seconds; pat dry with tea towel. 

Place cilantro in centre of each wrapper; stir reserved dipping sauce into quinoa and spoon over top. Layer each with cucumber, carrot, red pepper and avocado. Top each with scant 1/4 cup chicken. 

Working with 1 wrapper at a time, fold bottom over filling; fold in sides and roll up. Place on damp tea towel–lined baking sheet; cover with another damp tea towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.) Serve with dipping sauce.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 415 mg
  • Sugars 7 g
  • Protein 20 g
  • Calories 329
  • Total fat 12 g
  • Potassium 493 mg
  • Cholesterol 46 mg
  • Saturated fat 3 g
  • Total carbohydrate 35 g


  • Iron 15
  • Folate 27
  • Calcium 3
  • Vitamin A 35
  • Vitamin C 48
Share X
Lunch & Dinner

Cold Peanut Chicken Rolls